Lamb Chops with Beetroot Hummus

GF, DF + RSF - serves 4

Ingredients:

• 8 lamb chops (2 a serve)

• Olive oil

• 1/2 tbsp chopped rosemary

• Salt and pepper

• 1/2 cauliflower florets cut

• 1 tsp ground cumin

• 2 bunches of broccolini, ends trimmed

• 2 cups chopped kale

Beetroot Hummus:

• 1 can organic chickpeas

• 2 large cooked beetroots (I used the vacuum sealed ones from the veg section)

• 1 garlic clove

• 1 tbsp hulled tahini

• 2 tbsp lemon juice

• 2 tbsp extra virgin olive oil

• Pinch of salt and pepper

Method:

1. Preheat your oven to 180 degrees C and line a baking tray with paper.

2. In a bowl add the cauliflower florets, cumin, a pinch of salt and 1 tbsp olive oil and stir. Place on the tray and bake for 30 minutes.

3. While this cooks add all the hummus ingredients into a blender and blitz until smooth and creamy. Set aside.

4. Now place your lamb chops on a plate. Drizzle with 2 tbsp olive oil, 1 tbsp chopped rosemary and a good pinch of salt and pepper.

5. With 20 minutes to go add your lamb to a medium-low heated frypan and cook for around 5-8 minutes each side, rendering any fat.

6. Once done place on a warm plate and cover with foil to rest.

7. Return the pan to heat and add the broccolini, kale and a pinch of salt. Cook stirring occasionally for 5 minutes.

8. To assemble smear two heaped spoonfuls of hummus onto your plate. Place on the lamb chops followed by the baked cauliflower, broccolini and kale.